Sunny Carrot Cutlets for All Ages

Sweet, bright, sunny — they will cheer you up! If you have never tried carrot cutlets, then it’s time to fix that! With this recipe you will get an excellent hearty and juicy dish, suitable for breakfast, lunch or dinner. And it will appeal not only to children, but also to adults.
cook time: 1h 20 min
Caleb Huxley
Sunny Carrot Cutlets for All Ages

Nutrition Facts (per serving)

145
Calories
7g
Fat
16g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Salt (pinch) 1 g
Sugar (or a little more) 2 tbsp
Wheat flour 2 tbsp
Butter 20 g
Milk 200 ml
Eggs 1 pc
Breadcrumbs 50 g
Carrot 500 g
Vegetable oil 2 tbsp
Semolina 30 g

Recipe instructions

Step 1

Step 1
How to make carrot cutlets from boiled carrots? Prepare the necessary ingredients. Choose carrots that are juicy and fresh, not limp. You need a large, selected egg.

Step 2

Step 2
Rinse the carrots well, peel and grate on a coarse grater. The net weight of carrots after processing should be 500 g, so take the vegetable with a reserve.

Step 3

Step 3
Place the carrots in a saucepan or saucepan with a thick bottom. Pour in milk, add sugar, salt, add a piece of butter.

Step 4

Step 4
Mix everything and simmer, stirring, over low heat under the lid until the carrots are soft and the moisture has evaporated. It took me about 25 minutes. It is important to periodically check whether the carrots are burnt on the bottom, so you need to mix thoroughly and to the bottom so that you can see how much liquid is left and how long you still need to simmer.

Step 5

Step 5
As a result, all the liquid should evaporate. As you can see in the photo, at the bottom of the pan, if you move the carrots to the side, there is no milk or juice from the carrots.

Step 6

Step 6
Transfer the cooked carrots to a bowl and cool to room temperature. If you see that there is excess moisture left in the carrots, you can lightly squeeze them.

Step 7

Step 7
Add flour and semolina to the carrot mixture and beat in the egg.

Step 8

Step 8
Mix everything thoroughly and let stand for 20 minutes so that the semolina swells. You should get a thick, sticky mass.

Step 9

Step 9
Form a medium-sized patty from the minced carrots and roll in breadcrumbs on all sides. If the mixture sticks too much to your hands and falls apart, moisten them with water.

Step 10

Step 10
Form all other cutlets in the same way. I got 6 pieces.

Step 11

Step 11
Heat a little vegetable oil in a frying pan, place the cutlets and fry on both sides until golden brown.

Step 12

Step 12
Transfer the finished cutlets to a plate and serve immediately. I served it with vanilla milk sauce (see recipe below) — this is exactly what we were served in kindergarten with various casseroles, pancakes and cheesecakes. And the cutlets with it turn out simply unimaginably delicious. Bon appetit!

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